Traditions Magazine Features Pine Needles Executive Chef in “Best Chef’s Choice”

Tomato MozzerellaShrimp and Grits with onion, peppers, mushrooms and bacon. A twist on a classic Southern cuisine. 

Lobster ravioli served with a lobster bisque sauce reduction. A seafood lover’s delight.

Traditions Magazine discusses these dishes and more in an interview with Pine Needles Executive Chef Steven Cory Mattson in “Traditions ‘Best Chef’s Choice'” from the Fall/Winter 2016 issue. Traditions writer Linda George sat down with Mattson to discuss his signature dishes, including his spin on Shrimp and Grits and her personal favorite, Lobster Ravioli.

 

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